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Danish PastriesCake:
1 1/2 cups butter, softened
3 cups all-purpose flour
1/8 teaspoon salt
1/4 cup cold water
1 cup milk
1/4 cup granulated sugar
1 teaspoon almond extract
3 eggs
Glaze:
1 1/2 cups confectioner's sugar
2 tablespoons butter, softened
1 tablespoon milk
2 teaspoons vanilla
Topping:
1 cup sliced almonds, toasted
2 tablespoons confectioner's sugar
1. For cake, using a pastry blender, cut 1 cup butter into 2 cups flour until mixture resembles coarse meal.
2. Stir in salt and water to make a dough. Divide dough into 8 equal portions.
3. Pat out each portion of dough until it is a 3-by-4-inch oval. Place on an ungreased baking sheet. Refrigerate until ready to use.
4. Preheat oven to 350 degrees. In a large heavy saucepan, combine remaining 1/2 cup butter and milk over medium heat. Bring to a boil.
5. Add remaining 1 cup flour, sugar and almond extract. Quickly stir until mixture forms a ball, remove from heat. By hand beat in eggs 1 at a time until well blended.
6. Spread a thick, even layer of dough over chilled ovals. Bake 40-45 minutes until pastries are puffy and golden.
7. For glaze, combine confectioner's sugar with butter in a small bowl; stir until well blended. Stir in milk and vanilla until mixture is smooth.
8. For topping, combine almonds and confectioner's sugar in a small bowl.
9. Spread glaze evenly over warm patries. Sprinkle each pastrie with topping. Serve warm or at room temperature. Makes 8 pastries.
Mary Hobson, 7 Hilltop Road, Greenville
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